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Soya Paneer
Soya Paneer
Prepared by
Tofu, also known as bean curd is a food prepared by coagulating soy milk
and then pressing the resulting curds into solid white blocks of varying
softness; it can be silken, soft, firm, or extra firm. Beyond these broad
categories, there are many varieties of tofu.
It has a subtle flavor, so it can be used in savory and sweet dishes. It is often
seasoned or marinated to suit the dish and its flavors, and due to its spongy
texture it absorbs flavors well.
"Tofu is a much healthier option than paneer. 100 grams of tofu has about
60-65 calories, while 100 grams of paneer may have about 260 calories. Iron
content in tofu is more than that of paneer. Both have sufficient amount of
protein content.”
Soybeans are crushed and ground into a milk like substance to form tofu.
This soy milk is used for making soya paneer in the similar manner. The best
part about soya paneer or tofu is that it is totally vegan, perfect for all the
vegan people. This soya paneer is good for all the health-lovers. It is rich in
a number of healthy items like iron, manganese, copper, selenium,
phosphorous, and magnesium.
2. MARKET POTENTIAL:
The global tofu market size was estimated at USD 2.31 billion in 2018 and is
expected to expand at a CAGR of 5.2% from 2019 to 2025. Rising preference
for vegan diet in developed countries including the U.S. and Germany on
account of an increasing number of campaigns aimed at reducing animal
slaughter is expected to remain a key driving factor. Tofu is considered as
healthy and gluten-free food.
Growing demand for tofu is its predominant usage as a high protein source
and vegetarian alternative to meat and dairy products. Tofu is incorporated
in the preparation of a variety of foods such as burgers, hot dogs, sauces,
ice creams, shakes, and desserts among others. Growing consumer
preference for premium products is anticipated to significantly impact the
demand for organic tofu. Some of the popular product varieties include extra
firm, firm, silken, sprouted super firm, and cubed super firm tofu among
others.
Due to the outbreak of the coronavirus disease (COVID-19), there has been
a rise in the demand for plant-based, protein-rich food products, such as tofu.
This is further supported by the shortage of meat products, which, in turn, is
positively influencing the market growth.
Protein 13.80 g
Carbohydrate 4.20 g
Sugar 0.00 g
Fat 5.00 g
Cholesterol 0.00 g
Calcium 310 mg
Iron 10 mg
Magnesium 58 mg
Phosphorus 190 mg
Pottassium 237 mg
Rich in Protein:
The biggest reason why one should have tofu is that it is rich in
proteins. As tofu or soya paneer is made from soy milk, it is rich in
protein content. This protein can be helpful in a number of ways like
preventing ageing, keeping the skin’s elasticity intact, and much
more.
3.2 Raw Material requirement
Following major raw materials are required for soya paneer
manufacturing unit.
1. Soya bean
2. Citric acid
The initial stage involves the cleaning, sorting of the Soyabean followed by
dehulling and soaking at room temperature. After soaking the weight of
original soyabean becomes double, the split (dehulled beans) are ground in
hot water in proportionate ratio and filtered to get milk.
The milk is then cooled & citric acid solution is added with slow stirring.
Preparation of soy curd& then it is pressed in paneer making boxes to get
final product & then cut into pieces of approx. desired size and put in cold
water for another 30 minutes. Vacuum packed tofu should always be kept in
the fridge and after unpacking, immersed in water.
4. PROJECT COMPONENTS
4.1 Land
Main Machinery
5 Machine frame
Note: cost of main machinery for soya paneer plant is Rs.2,10, 000 excluding
GST and other transportation cost.
Optional Machinery
The borrower shall require power load of 10-12 HP which shall be applied
with Power Corporation. However, for standby power arrangement the
borrower shall also purchase DG Set.
Includes:
2 Skilled Labour
2 Unskilled Labour
1-2 Helper
5. FINANCIALS
COST OF PROJECT
(in Lacs)
Own Bank
PARTICULARS AMOUNT Contribution Finance
25.00% 75.00%
Land & Building Owned /rented
Plant & Machinery 4.30 1.08 3.23
MEANS OF FINANCE
PARTICULARS AMOUNT
Total 7.97
5.3 Projected Balance Sheet
(in Lacs)
PROJECTED BALANCE SHEET
PARTICULARS 1st year 2nd year 3rd year 4th year 5th year
Liabilities
Capital
Assets
Current Assets
PARTICULARS 1st year 2nd year 3rd year 4th year 5th year
SOURCES OF FUND
Increase in Provisions & Oth lib 0.20 0.05 0.05 0.06 0.07
APPLICATION OF FUND
Closing Cash & Bank Balance 0.46 0.88 1.10 1.34 1.73
5.5 Projected Profitability
(in Lacs)
PROJECTED PROFITABILITY STATEMENT
PARTICULARS 1st year 2nd year 3rd year 4th year 5th year
SALES
Gross Sale
COST OF SALES
COMPUTATION OF SALE
Particulars 1st year 2nd year 3rd year 4th year 5th year
Op Stock - 864 972 1,080 1,188
(in Lacs)
COMPUTATION OF CLOSING STOCK & WORKING CAPITAL
PARTICULARS 1st year 2nd year 3rd year 4th year 5th year
Finished Goods
Raw Material
Opening Balance - - -
FINANCIAL INDICATORS
PARTICULARS 1st year 2nd year 3rd year 4th year 5th year
TURNOVER 28.81 35.15 41.01 47.26 54.28
GROSS PROFIT 7.05 9.18 11.17 13.75 16.49
CALCULATION OF D.S.C.R
2nd
PARTICULARS 1st year year 3rd year 4th year 5th year
REPAYMENT
Net Sales & Other Income 28.81 35.15 41.01 47.26 54.28
Selling & adminstrative Expenses 80% 0.69 0.84 0.98 1.13 1.30
Total Variable & Semi Variable Exp 21.17 24.84 28.77 32.45 36.78
Implementation Schedule
(in Months)
1. Production Capacity of soya paneer is 216 Kgs per day. First year, Capacity
has been taken @ 40%.
3. Raw Material stock is for 25 days and Finished goods Closing Stock has
5. Credit period by the Sundry Creditors has been provided for 10 days.
6. Depreciation and Income tax has been taken as per the Income tax Act,
1961.
7. Interest on working Capital Loan and Term loan has been taken at 11%.
8. Salary and wages rates are taken as per the Current Market Scenario.
10. Selling Prices & Raw material costing has been increased by 5% & 5%
respectively in the subsequent years.
Limitations of the Model DPR and Guidelines for Entrepreneurs
i. This model DPR has provided only the basic standard components and methodology to be
adopted by an entrepreneur while submitting a proposal under the Formalization of Micro Food
Processing Enterprises Scheme of MoFPI.
ii. This is a model DPR made to provide general methodological structure not for specific
entrepreneur/crops/location. Therefore, information on the entrepreneur, forms and structure
(proprietorship/partnership/cooperative/ FPC/joint stock company) of his business, details of
proposed DPR, project location, raw material base/contract sourcing, entrepreneurs own SWOT
analysis, detailed market research, rationale of the project for specific location, community
advantage/benefit from the project, employment generation and many more detailed aspects not
included.
iii. The present DPR is based on certain assumptions on cost, prices, interest, capacity utilization,
output recovery rate and so on. However, these assumptions in reality may vary across places,
markets and situations; thus the resultant calculations will also change accordingly.